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Winemaker's Notes:

A limpid, full ruby red color. The nose is fine, wide, with excellent fruity notes on a sweet and spicy background. A vigorous body with excellent tannins well in balancve with the freshness given by the acidulous nerve. Fine, elegant and complex. Goes well with spiced roast red meats, furred and feathered game in thick, heavy sauces: should be tried with seasoned, hard cheeses and Pecorino, Castelmagno and Formaggio di Fossa.

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Perhaps no region of the world personifies the warmth and graciousness of good food and great wine more completely than Tuscany. Its sunny slopes, medieval towns, and rich cultural history provide an irresistible setting for such inviting cuisine and wines. Throughout its colorful history, Tuscany has been a land of important artists and scientists, talented and forward-thinking merchants, a... Read more

Perhaps no region of the world personifies the warmth and graciousness of good food and great wine more completely than Tuscany. Its sunny slopes, medieval towns, and rich cultural history provide an irresistible setting for such inviting cuisine and wines. Throughout its colorful history, Tuscany has been a land of important artists and scientists, talented and forward-thinking merchants, and powerful politicians. Its castles, culture, and natural wonders make it a unique and memorable destination for millions of tourists every year. Tuscany's museums, sights, and edible delights are unsurpassed. A special mystique and light envelops this region of Italy, distinct from anywhere else in Europe. Castello di Gabbiano has been a part of the Tuscan countryside for nearly a millenium. The castle has been the home and refuge of distinguished Florentine families and its past role in Tuscan life and intrigue could easily fill many pages of a history book. Indeed, Castello di Gabbiano is a Tuscan tradition. Read less

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A limpid, full ruby red color. The nose is fine, wide, with excellent fruity notes on a sweet and spicy background. A vigorous body with excellent tannins well in balancve with the freshness given by the acidulous nerve. Fine, elegant and complex. Goes well with spiced roast red meats, furred and feathered game in thick, heavy sauces: should be tried with seasoned, hard cheeses and Pecorino, Castelmagno and Formaggio di Fossa.